Del Monte® Red Bell Peppers
toasted almonds, chopped
extra-virgin olive oil, plus more for serving
garlic clove, chopped
red pepper flakes
Del Monte® Cucumber, sliced
pita wedges or chips
Preheat the broiler. Place peppers on a foil-lined baking sheet and broil about 4" from heating element, turning occasionally, until blackened all over. Transfer peppers to a paper bag, crimp top to seal bag, and let steam for 10 minutes.
Peel blackened skin from peppers, and remove seeds and stem.
In a food processor, pulse almonds until finely ground. Add peppers, feta, oil, garlic, cumin, and pepper flakes. Puree until smooth, scraping down the sides of the bowl as needed. With machine running, add just enough water to make dip smooth and spreadable, about 2 tablespoons.
Scrape dip into a serving bowl and drizzle with olive oil. Serve with cucumber and pita.